Slow Cooker Sticky Toffee Pudding
8 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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- Eggs: not fully checked
- Fish: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 20 g Unsalted butter (At room temperature, for greasing)
- 175 g Pitted dates (Very finely chopped)
- 100 ml Boiling water
- 75 g Unsalted butter (Room temperature)
- 150 g Dark muscovado sugar
- 2 Eggs
- 175 g Self-raising flour
- 1 tsp Bicarbonate of soda
- 2 tsp Vanilla extract
- 150 g Dark muscovado sugar
- 400 ml Boiling water
Method
- Put the chopped dates into a small bowl and cover with boiling water. Use a fork to gently push the dates into the water so they are completely covered. Leave to soak for 30 minutes.
- Grease the slow cooker pot very well with the 20g/1oz room temperature butter (see notes).
- In a large bowl, mix all the pudding ingredients together until smooth (use an electric whisk if you have one). Drain the dates and discard the water, then fold in the soaked dates. Put into the greased slow cooker and smooth out.
- Sprinkle the sugar evenly over the top of the pudding batter. Carefully pour the boiling water over the top of the pudding batter. (It will all look a bit odd at the moment, but keep the faith!)
- Put the lid on the slow cooker and cook on HIGH for 1.5-2.5 hours, until the cake is firm in the middle. Serve immediately.